Food safety labels planner

This plans the date labels a kitchen puts on prepped food. Enter the items labelled per day, the days you open, the shelf life written on the label, the cost of a label, the minutes a label takes to write and apply and the items discarded past their date each week, and the page returns the labels per week and per year, the label cost per month, the minutes per day spent labelling, the items live in the kitchen at once at your shelf life and the discards per hundred labels. A label is a record with a date on it; these are the figures behind keeping them honest.

Every prepped item is a label, and the label is a record

Thirty-five items a day, six days a week, is two hundred and ten labels a week and nearly eleven thousand a year. Each carries what it is, when it was made or opened and when it must be used or discarded, and each is the record the inspector reads off the shelf. The page counts them so the labelling is planned as the daily task it is.

Shelf life times items is how much is live at once

Thirty-five items a day on a three-day shelf life is about a hundred labelled items in the kitchen at once, each one a date to check at opening. The page prints that figure because it is the size of the daily date check, and because a kitchen with three hundred live items and one fridge has a storage problem before it has a labelling one.

The discard rate is the number that pays for the system

Six items discarded past date out of two hundred and ten labelled is a rate the page prints per hundred labels. That rate is food bought and thrown away, and it falls when the date check happens every opening and the prep quantities follow the sales. Pro keeps the discards as a record against the day so the rate is measured, not remembered.